Of Cookery. pi

half of him with broth, an6 put him into an Oven ; for the upper part willbc rottedby the hcaeof the Oven, and the under part will le boiled* Norwid it be lesspleasant to behold

A Lath pre) fried , boil d, and rofied all at once.

Before you boil your Lamprey, takeout his bones, to make it more graceful, forhis (h fli is full of bones p which you sttall do with two little (sicks held in ooth hands;and fattnirigsbOLadoprey In the middle, you (hill cut his back-bone in the middle -then his head and end of his tail, about which the bores are heaped , by reason ofthe bones pulled out; being cm off, and his entrails taken forth, put him on a spit,and wrap'aboiu three or four times with fillets, all the parts that are to be rottedkndfried,'-strewing upon the one Pepper ; and thefillets mu I be made wet in Par-sley, Saffroh, Mint,Fennel; and sweet wine ; or with water and laic, or broth, sotthe rotted parts ; for the fried parts with Oyi: and so let him be turned , alwaysmoystning thefillets with fire wing on the decoction of Origaeum: When part of it isrotted, take it from the fire, and it will be gallant meat; let it before your guest-.

Chap. IX.

Of divers ways to dress Ffillets.

I Shall here set down diver? ways to dress Chickens, that will be very pleasant fofthe guests. So that

1 O A boiled Peacockmayfeem to be alive.

ijtlil a Peacock, either by thrusting a quill into his brain from above , or else cut h 1 *throat, as you do for yotngkids, that the blood may come forth : then cut his skingently from his throat unto his tail; and being cut, pull it off with his feathers fromhis whole body to his head: cut off thar with the skin, and legs, and keep it: Rostthe Peacock on a spit; his body being stuffed with spices and sweet herbs,sticking firston his brest cloves,and wrapping his neck in a white linnen cloth - wet it always withwater, that it may never dry: when the Peacock is rofted, and taken from the spit,put him into his own skin again ; and that he may seem to stand upon his feet, youshall thrust small iron wires, made on purpose , through his legs, and set fast on aboard, that they may not be discerned , and through his body to his head and tail.Some put Camphirc in his mouth : and when he is set on the table, they cast in fire.Tlatira shews that the fame may be done with Pheasants, Geese, Capons, and otherBirds; and we observe these things amongst our Guests. Buc it will be a more raresight, to ste

A Goose rojled alive.

A little before our times, a Goose was wont to bebrou. ht to theTable Of the Kingof Atragon, that was rolled alive, as 1 have heard by old men of credit. A nd when1 went to try it, my company were so hasty, that we eat him up before he was quirerolled. H; was alive, and the upper part of him, on the outside, Was excellent wellrofted. The rule to do it is thus: Take a Duck, or a Goose, ot some such lusty crea-ture,but the Goose is best for this purpose; pull all the feathers from his body,leavinghis head and his neck: Then make a fire round about him, not too narrow, lest thesmoke choke him,or the fire should rost him too soon z not too wide,lest he escape un-rosted. Within-side set everywhere little pots full of water, and put Salt and Mentisto them. Let the goose be fmecred all over with suet, and well larded, that he maybe the better meat, and rost the better: put fire about, hut make net too much hast:when he begins to rest, he will walk about, and cannot get forth , for the fire stopshim: When he is weary, he qucncheth his thirst by drinking the water, by Coolinghis heart , and the rest of his internal parts. The force of the Medicament loofnethand clcanfeth his belly, so that he grows empty; and when he is very hot, it rests hisinward parts. Continually moysten his head and heart with a spurge. But when yc.ufee-bim run mad up and down,and to stumbleshis heart then wants meysture' where-fore take him away,and set him on the Table to your Guests,who will cry as you pulloff bis parts j and you shall almost eat him up before he is dead. If you would set orithe Table A yofsg < Ttgeon ) with hie bones pilled oat f

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